Easy Cranberry Orange Scones – Cozy Fall & Winter Breakfast

Okay, so I burned my first batch of cranberry orange scones because I was watching TikTok and completely forgot they were in the oven. The smoke alarm went off, my dog freaked out, and I had to open all the windows in October when it was like 45 degrees outside. Not my finest moment.

But the second batch? Perfect. Golden, flaky, with just the right amount of tartness from the cranberries and that bright orange flavor. Now I make these cranberry orange scones almost every weekend and my family actually gets excited when they wake up to the smell.

I think I originally wanted to make scones after going to this fancy tea shop with my sister-in-law last December. They charged like $6 for ONE scone and I thought “I can totally make these at home for way cheaper.” Spoiler: I was right. These cost maybe $8 to make a whole batch of eight scones.

The first time I attempted scones was actually back in 2022 and they were basically hockey pucks. Hard, dense, flavorless. I thought scones were just supposed to be dry and boring but turns out I was doing everything wrong. Who knew?

What Makes These Cranberry Orange Scones Actually Good :

Here’s the thing—most scone recipes make them too dry or too sweet or just bland. These cranberry orange scones are different because they’re buttery and tender with little pockets of tart cranberries and bright citrus flavor from fresh orange zest.

The orange zest is what really makes them special. Don’t use that bottled orange extract stuff—it tastes fake and weird. Fresh zest from an actual orange takes like two minutes and makes ALL the difference.

My neighbor tried these last week and asked if I bought them from a bakery, which honestly made my entire day. Maybe my entire week.

Why Dried Cranberries Work Better Than Fresh :

So I tried making these with fresh cranberries once because I had a bag in my fridge and thought “why not?” They were too tart and made the dough weepy and weird. Dried cranberries are the way to go—they’re already sweetened a bit and they don’t release moisture into the dough.

You can find dried cranberries at literally any grocery store. I get mine from Trader Joe’s because they’re cheap and good quality, but any brand works fine.

Easy Cranberry Orange Scones Recipe :

Ingredients :

Alright, here’s what you need. I always have these ingredients on hand now because I make these so often.

• 2 cups all-purpose flour (plus extra for dusting)
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 large orange (about 1 tablespoon—use a microplane if you have one)
• 1/2 cup cold butter, cut into small cubes (MUST be cold—this is crucial)
• 1/2 cup dried cranberries (I sometimes add a bit more because I love cranberries)
• 1/2 cup heavy cream (plus 2 tablespoons for brushing on top)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons fresh orange juice

For the Glaze (Optional but Highly Recommended):

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• Extra orange zest for sprinkling on top

Shopping tip: Get real butter, not margarine. I tried margarine once thinking it wouldn’t matter and the scones were just… off. Butter makes them rich and flaky. Don’t skip it.

Also, make sure your baking powder isn’t expired. I learned this the hard way when my scones didn’t rise and I couldn’t figure out why. Checked the baking powder and it had expired in 2023. Oops.

How To Make Perfect Cranberry Orange Scones :

Step 1: Preheat and Prep

First things first—preheat your oven to 400°F. And I mean actually wait until it’s fully preheated. I used to just turn it on and start baking immediately and wondered why my baked goods were inconsistent. Patience is key here.

Line a baking sheet with parchment paper. You can skip this if you’re lazy (I’ve done it) but then you have to scrub the pan later and it’s annoying.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, salt, and that beautiful fresh orange zest. When you add the zest, take a second to smell it because it’s AMAZING. Makes the whole kitchen smell like oranges.

Step 3: Cut in the Cold Butter

This is where most people mess up scones. Add your cold butter cubes to the flour mixture. Using a pastry cutter (or two forks if you don’t have one—I didn’t for like a year), cut the butter into the flour until it looks like coarse crumbs with some pea-sized pieces of butter still visible.

The key is—oh wait, I forgot to mention—the butter needs to stay cold. If your kitchen is hot or you’re taking forever, stick the bowl in the fridge for 10 minutes. Those little butter pieces are what make the scones flaky and amazing.

Don’t use your hands too much because the heat from your hands will melt the butter. I learned this from some British baking show I was watching at 2 AM one night.

Step 4: Add the Cranberries

Stir in the dried cranberries. Make sure they’re evenly distributed throughout the mixture. I sometimes toss them with a tiny bit of flour first so they don’t all sink to the bottom, but honestly it doesn’t matter that much.

Step 5: Mix the Wet Ingredients

In a separate small bowl (or a measuring cup to save dishes), whisk together heavy cream, egg, vanilla extract, and orange juice.

Pour this mixture into your flour mixture and stir with a fork until JUST combined. The dough will be shaggy and look kind of dry. That’s normal. Don’t overmix or your scones will be tough. Trust me on this one.

Step 6: Shape the Dough

Turn the dough out onto a lightly floured surface. It’ll be crumbly and you’ll think “this can’t possibly come together” but it will. Gently knead it maybe 5-6 times until it holds together.

Pat it into a circle about 3/4 inch thick and maybe 7-8 inches across. Doesn’t have to be perfect—mine never is. Use a sharp knife to cut it into 8 wedges like you’re cutting a pizza.

Step 7: Brush and Bake

Place the scone wedges on your prepared baking sheet, leaving a bit of space between them. Brush the tops with those extra 2 tablespoons of heavy cream. This makes them golden and beautiful.

Bake for 18-20 minutes until the tops are golden brown. My oven runs hot so mine are done at 18 minutes, but check yours. They should be firm to the touch but not hard.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 8: Make the Glaze (Do It)

While the scones cool, whisk together powdered sugar and orange juice until smooth. Start with 2 tablespoons of juice and add more if it’s too thick. You want it pourable but not super runny.

Drizzle the glaze over the cooled (or slightly warm) scones. Sprinkle a little extra orange zest on top if you’re feeling fancy. I always do this because it looks pretty and tastes great.

My Tips For Amazing Cranberry Orange Scones Every Time :

Cold Ingredients Are Essential

I can’t stress this enough. Cold butter makes flaky scones. If your butter starts getting soft while you’re working, stick everything in the fridge for a few minutes. I keep my flour in the fridge now specifically for making scones and biscuits.

Some people even freeze their butter and grate it into the flour. I tried this once and it worked great but it’s kind of a pain so I usually just cube it and work quickly.

Don’t Overwork the Dough

Scone dough should be handled as little as possible. The more you knead and mix, the tougher your scones will be. Mix until just combined and then STOP. Those little streaks of flour are fine. They’ll hydrate as they bake.

Fresh Orange Zest Makes All the Difference

I tried making these with just orange juice once when I ran out of oranges and they were just… meh. The zest is where all that bright, aromatic orange flavor comes from. It takes two minutes to zest an orange. Just do it.

The Glaze is Non-Negotiable

Okay technically you can eat these without the glaze but why would you? The sweet orange glaze balances the tart cranberries perfectly and makes them look bakery-quality. My kids won’t even eat them without the glaze anymore (spoiled, I know).

Variations I’ve Tried

White Chocolate Chips: Added 1/3 cup of white chocolate chips along with the cranberries. SO GOOD. My husband’s favorite version.

Lemon Cranberry: Used lemon zest and lemon juice instead of orange. Also delicious but different vibe—more summery.

Extra Cranberries: Sometimes I add 3/4 cup of cranberries instead of 1/2 cup because I’m a cranberry fiend. Still works great.

Almond Extract: Added 1/4 teaspoon almond extract to the wet ingredients. Gave them this subtle almond-orange flavor that was really nice.

Why Cranberry Orange Scones Are Perfect For Fall and Winter :

These scones just FEEL like the holidays, you know? The cranberries and orange are such a classic combination and they’re perfect with coffee or tea on cold mornings.

I started making them in November last year for Thanksgiving breakfast and now I make them throughout the entire holiday season. They’re also great for Christmas morning or winter brunch with friends.

And they make your house smell incredible. Like a fancy bakery mixed with Christmas. My husband always knows when I’m making them because he can smell them from outside when he comes home from work.

Make-Ahead and Storage Tips :

Make-Ahead: You can actually shape the scones, cut them into wedges, and freeze them unbaked. Then bake straight from frozen, adding a few extra minutes to the baking time. I do this sometimes for easy weekend breakfasts.

Storage: These keep for about 2-3 days at room temperature in an airtight container. After that they start getting stale. You can freeze baked scones too and reheat them in the oven at 300°F for about 10 minutes.

Best Served Warm: Honestly these are BEST the day you make them, slightly warm from the oven with that glaze freshly drizzled on top. That’s when they’re most flaky and amazing.

I usually pop them in the microwave for like 15 seconds the next day to refresh them and they’re still really good.

My Honest Take on These Scones :

Look, I’m not saying these cranberry orange scones will solve all your problems. But they’re really freaking good and not that hard to make once you get the hang of it.

The first batch might be a learning experience (mine definitely was), but by the second or third time you’ll be a scone-making pro. And people will be genuinely impressed when you serve homemade scones for breakfast or brunch.

Are they as good as that fancy tea shop where I spent $6? Better, honestly. Because these are fresh and warm and you can control the amount of cranberries and glaze.

Plus there’s something satisfying about making pastries from scratch. Makes you feel accomplished before 10 AM, which is a great way to start any day.

If you try these, let me know! I’m always curious if people make modifications or have tips I haven’t thought of yet. Happy baking! 🍊✨